Spring Pasta Carbonara

Spring Pasta Carbonara

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by Jon Ashton

WCNC.com

Posted on May 1, 2013 at 12:30 PM

Spring Pasta Carbonara
Serves 4

12 oz. linguine, cooked to box directions
4 egg yolks
1 1/2 cups heavy whipping cream
2/3 cup finely grated Parmesan cheese
8 slices prosciutto ham
8 asparagus spears, thinly sliced
 
Cook pasta for 10-12 minutes or until al dente.
While pasta is cooking, whisk together cream, egg yolks, and cheese in a bowl.  Drain pasta and return to pan. Add asparagus and cream mixture and toss to cook for 1-2 minutes until the sauce is thickened slightly.
Divide among four plates and top with ham and a little more cheese.

 

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